Storage: Both bell and hot peppers will keep, unwashed, in the crisper drawer of the refrigerator for about a week.

Preparation: Gently rinse hot and bell peppers before use. To remove the stem and core from a bell pepper, cut a circle around the stem or gently tear the stem off the top (most of the seeds will come with it), then shake out the remaining seeds from inside and remove as much of the white ribs as possible (using your fingers or a knife). If you wish to leave a bell pepper whole for stuffing, cut a circle around the stem, leaving it attached with a slight inward lip or rim around the edge, then cut the rest of the pepper in half lengthwise and proceed to remove the seeds and ribs.

The seeds and membranes in chile peppers contain most of the “heat” in the form of capsaicin, a compound that causes the familiar mouth-burning sensation. Removing these parts will reduce a chile’s heat. To remove seeds and membranes from a large pepper (like poblanos), cut a circle around the stem or gently tear the stem off the top (most of the seeds will come with it), then shake out the remaining seeds from inside and remove as much of the white ribs as possible (using your fingers or a knife). If you wish to leave large peppers whole for stuffing, cut a circle around the stem, leaving it attached with a slight inward lip or rim around the edge, then cut the rest of the pepper in half lengthwise and proceed to remove the seeds and ribs. For small peppers, slice the pepper lengthwise down the center in order to access the ribs, then use a knife to gently carve or scrape out all seeds and membranes. Use care when handling peppers that are spicy with your hands—the oils that cause a burning sensation may linger for hours even after you wash your hands (an unpleasant surprise if you rub your eyes or remove contact lenses). To prevent this problem, wear gloves or use utensils instead of your fingers to handle the pepper.

Taste: Bell peppers are tangy and sweet, while hot peppers are, well, hot. Click here for a guide to the heat of chile peppers.

Nutritional Benefits: Bell peppers are an excellent source of vitamins C, A and K, a good source of vitamin B6 and are low in calories. Chile peppers are also high in vitamins C and A. They are also known for clearing sinuses, and may help to improve circulation.